Baked Salmon with Cranberry Salsa and Pecans
This Baked Salmon with Cranberry Salsa and Pecans is a festive, flavorful dish that combines the rich, tender taste of salmon with a refreshing, slightly tangy cranberry salsa. The salsa features fresh cranberries, orange, cilantro, and a touch of honey, perfectly complemented by crunchy toasted pecans. This dish is great for holiday dinners, special occasions, or simply elevating your weeknight dinner with bright, seasonal flavors.
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 4
Ingredients:
For the Baked Salmon:
4 (6 oz) salmon fillets (skin-on or skinless)
1 tbsp olive oil
Salt and pepper, to taste
1 lemon, sliced (optional for garnish)
For the Cranberry Salsa:
1 cup fresh cranberries, chopped
1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 orange, peeled and diced (or 1/4 cup orange juice)
1 tbsp honey (or maple syrup for a vegan option)
1 tbsp lime juice
1/4 tsp ground ginger (optional)
Salt and pepper, to taste
For the Pecans:
1/4 cup chopped pecans
1 tsp olive oil
Pinch of salt
Instructions:
1. Preheat the Oven and Prepare the Salmon:
Preheat your oven to 400°F (200°C).
Pat the salmon fillets dry with paper towels and place them on a baking sheet lined with parchment paper or aluminum foil.
Drizzle the salmon with olive oil and season with salt and pepper.
2. Bake the Salmon:
Bake the salmon in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork. The internal temperature should reach 145°F (63°C).
If using skin-on salmon, bake skin-side down for a crispier texture.
3. Prepare the Cranberry Salsa:
While the salmon is baking, combine the chopped cranberries, diced red onion, chopped cilantro, orange pieces (or orange juice), honey, lime juice, ground ginger (if using), and salt and pepper in a mixing bowl. Stir to combine.
Taste the salsa and adjust seasoning if needed. If you prefer a sweeter salsa, add a little more honey or maple syrup.
4. Toast the Pecans:
In a small skillet over medium heat, toast the chopped pecans with a teaspoon of olive oil and a pinch of salt. Stir occasionally for 3–4 minutes until the pecans are fragrant and slightly golden.
5. Assemble and Serve:
Once the salmon is baked, remove it from the oven and place it on serving plates.
Spoon the cranberry salsa generously over each fillet.
Top with toasted pecans and garnish with lemon slices if desired.
Chef Tips & Notes:
Salmon Alternatives: If you prefer another type of fish, trout or arctic char would work well as alternatives to salmon in this recipe.
Make-Ahead Salsa: The cranberry salsa can be prepared up to a day ahead and stored in the fridge to allow the flavors to meld together.
Vegan Option: Use a plant-based protein like grilled tofu or tempeh instead of salmon for a vegan version. The cranberry salsa complements both.
Adjust the Sweetness: The honey can be swapped for maple syrup for a different flavor profile, or use agave nectar for a vegan-friendly sweetener.
Serving Suggestions: Pair this dish with a side of roasted vegetables, quinoa, or a light salad for a complete meal.
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes! Just make sure to thaw the salmon thoroughly before cooking for the best texture.
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the cranberry salsa and toast the pecans ahead of time, then bake the salmon just before serving.
Q: Can I make the cranberry salsa spicier?
A: Absolutely! Add some finely diced jalapeno or a pinch of cayenne pepper to the salsa for a spicy kick.
Q: What other nuts can I use instead of pecans?
A: Walnuts or almonds would work as good substitutes if you don’t have pecans on hand.
Nutritional Info
Calories: 380 kcal
Protein: 35g
Carbohydrates: 20g
Dietary Fiber: 4g
Sugars: 13g
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 75mg
Sodium: 130mg